Garvee 10.5QT Commercial Dough Mixer With Food-Grade Stainless Steel Bowl For Restaurant Pizzeria, 650W, Silver

Looks incredible and feels much sturdier and heavier than I expected, which gives it a very professional quality feel. The results have been excellent — my pizza dough came out smooth, well mixed, and with a truly professional-style texture. Very happy with this purchase!

I've been making Neapolitan pizza for a long time and I always lacked consistent crust results because I used a kitchenaid dough mixer. Let me state right here that if you use those, good luck with getting a great dough every time. You'll need to mix for a long time and/or do a lot of extra hand kneading to properly develop the gluten with them. Your dough will probably also get too warm. This mixer will save you hours of mixing after a few uses.The spiral mixer is the way to go for proper gluten development, so if you still cant get the results you want even though you have a good pizza oven and other skills, it's probably your dough mixer. You used to have to spend over $1000 to get a mixer like this so this is a great value in pizza making investment.So regarding this mixer specifically: I have found it to be great so far. I've made probably 50-75 pizzas worth of dough so far and it hasn't shown the slightest issue. It has only one speed and that's pretty much all you'll ever really need. The bowl isn't detachable so that does make cleaning a little more of a hassle, but it's not worth paying $1000 more for a more expensive brand with a detachable bowl.It's not super huge and I'm able to store it in a larger ground floor kitchen cupboard but it is heavy. So if you've got mobility issues and/or can't lift heavy objects, you're gonna need to keep this in an accessible space and it has a fairly large kitchen footprint. (it's a lot bigger than a Kitchenaid mixer).As far as dough mixing goes, it is best to mid at least 1500g of dough (about 6 standard neapolitan pizzas) but it does better with higher amounts. Do 3000g and it really works well. With more dough it mixes faster. If you're doing less then it can toss the dough around and warm it up. I recommend using a temperature thermoter to make sure the dough doesn't get too warm (keep it under 85f). I recommend using ice water to mix to help get the gluten developed before it gets too warm.I'm glad I sprung for this because now I get the results I want from my pizzamaking every time without worrying if the dough is gonna come out. See photos of my latest batch for verification!

Best purchase we’ve made! Very heavy machine, so definitely needs a place for it to stay. Easy to use and clean even though the bowl is not removable. Very happy with purchase.

Just received the GARVEE Spiral mixer. It was packed in a nice wooden box with packing around it, a very good idea. We unpacked it and removed it from the box. It is really heavy. Moved it to the cart we have for it but it is to heavy for this cart. I did briefly check to make sure it runs and it did, it sounds strong. It looks nice like in the pictures and I found no scratches or nicks on it. It is a non removable bowl and hook, but I knew that going in. Its more of a commercial mixer. I will have more to say after I use it and see how it performs.